Food Service Associate - Dining Services

UT MD Anderson Cancer Center • Houston, TX

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About The Position

The Food Service Associate supports daily foodservice operations at The University of Texas MD Anderson Cancer Center, contributing to meal preparation, service, and patient dietary support in a fast-paced healthcare environment. The role works with kitchen, retail, and patient service teams to maintain efficient, compliant, high-quality service across dining and nourishment areas. The position supports patient experience and care by following food safety, service quality, and operational standards.

The role includes setting up service areas, preparing and serving food, assembling and delivering patient trays, cashiering, maintaining sanitation and inventory, and providing courteous assistance to patients, visitors, families, and staff. The associate may serve as Person in Charge in the absence of leadership and may train team members performing similar duties. The stated shift is 5:00 a.m. to 1:30 p.m., with rotating shifts that include weekends and holidays.

The required education is a high school diploma or equivalent. Applicants must have at least one year of experience in patient care, customer service, foodservice, or hospitality, or one year of experience as a waiter, cashier, or server in foodservice. A current Texas Food Handlers Certification is required within 30 days. The employer describes medical coverage for employees working 30 or more hours per week, leave and wellness offerings, tuition assistance after six months of service, retirement programs, and other benefits.

Requirements

• High school diploma or equivalent.
• At least one year of experience in patient care, customer service, foodservice, or hospitality, or at least one year of experience as a waiter, cashier, or server in foodservice.
• Current Texas Food Handlers Certification required within 30 days.
• Ability to follow standardized food preparation and food safety procedures.
• Strong attention to detail and customer service orientation.
• Ability to work rotating shifts that include weekends and holidays.

Responsibilities

• Set up hot and cold service lines and café areas to daily specifications; verify equipment readiness and product temperatures, and replenish items.
• Prepare and serve menu items such as salads, sandwiches, bakery items, and beverages according to standardized recipes and written procedures.
• Portion, garnish, and present food to quality standards; monitor holding conditions and rotate products for freshness.
• Escalate equipment or product issues and assist with fixes or substitutions to maintain service flow.
• Assemble and deliver patient trays according to orders, portions, and diet restrictions, and document special instructions.
• Check tray and food quality, labeling, and accuracy to ensure timely service.
• Assist customers, patients, and families with basic menu questions and route complex concerns appropriately.
• Support floor stock and nourishment preparation, maintaining par levels and rotating inventory appropriately.
• Serve as Person in Charge in the absence of leadership.
• Monitor supplies and equipment using FIFO practices and ensure proper handling of spoiled or recalled items.
• Operate POS systems and complete cash handling, reconciliation, and deposits.
• Provide friendly, solution-oriented service to patients, visitors, and staff; assist with menu selections and seating.
• Maintain cleanliness and stock of service areas, including condiments and utensils; prepare and serve specialized beverages and coffee drinks as assigned.
• Follow food safety and sanitation practices, including hygiene and allergen prevention.
• Complete temperature logs and equipment checks accurately.
• Clean work areas, equipment, and utensils, and manage waste and spills.
• Use PPE, follow safe work practices, and identify and escalate hazards.
• Support institutional and regulatory requirements for labeling, storage, and documentation.
• Replenish and rotate stock, monitor inventory, record production and leftover data, and help minimize waste and improve forecasting and cost control.
• Use Outlook, Excel, and Word for logs and basic reporting.
• Coordinate with kitchen and service teams to communicate updates and prevent service gaps.
• Provide guidance and training to team members performing similar duties.
• Ensure orders meet prescribed diets and customer preferences, and provide courteous and timely service.
• Model institutional core values and standards of conduct; anticipate and respond to service needs and operational concerns.
• Apply the HEAL framework to address and resolve service issues and report concerns or safety issues promptly.
• Maintain strict confidentiality of patient information.

Benefits

• Employer-paid medical coverage starting day one for employees working 30 or more hours per week.
• Optional group dental, vision, life, AD&D, and disability insurance.
• Accruals for paid time off and an Extended Illness Bank.
• Paid holidays and wellness, childcare, and other leave options.
• Tuition Assistance Program after six months of service.
• Access to wellness, fitness, and employee resource groups.
• Defined-benefit pension through the Teachers Retirement System and voluntary retirement plans.
• Employer-paid life and reduced salary protection programs.
• Educational opportunities and individual and team recognition.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED